thalassery malabar veg biryani
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5 from 2 votes

Thalassery Veg Biryani | Malabar Biryani

Thalassery Veg Biryani | Malabar Biryani - A delectable vegetarian biryani with the goodness of coconut oil and coconut milk from God's own country - Thalassery, Kerala.
Prep Time30 mins
Cook Time20 mins
Soaking Time25 mins
Total Time50 mins
Course: Entree
Cuisine: Kerala Cuisine
Keyword: Thalassery veg biryani, vegetarian biryani varieties
Servings: 6
Calories: 251kcal
Author: Srividhya G


To grind

  • 10 mint leaves
  • 1/4 cup cilantro
  • 2 green chilies
  • 1/2 tsp red chili powder
  • 1/2 tsp pepper powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp poppy seeds
  • 1 tsp garam masala
  • 1/2 tsp fennel seeds
  • 1 tsp ginger-garlic paste
  • 2 tbsp water

Other Ingredients

  • 1 tbsp coconut oil melted
  • 1 tbsp ghee melted
  • 2 cardamom
  • 4 Cloves
  • 2 inch cinnamon sticks broken into small pieces
  • 1 bay leaf
  • 1 onion roughly chopped
  • 1 tomato roughly chopped
  • 1 cup vegetables carrots + beans + 5 cauliflower florets. All veggies roughly chopped
  • 1.5 tsp salt
  • 3/4 cup coconut milk thin or the diluted milk. I used a store-bought one.
  • 1/2 cup water
  • 1 cup seeraga samba rice soaked for 25 mts and drained



  • Wash and soak the seeraga samba rice for 20 to 25 minutes. Twenty minutes is sufficient, but I soaked it for a little longer.
  • Chop all the vegetables including tomato, onion and set it aside.
  • If preparing fresh coconut milk, make it and set aside 3/4 cups of thin/second/diluted coconut milk. I used a store-bought one. Make sure you shake the can well before using and set aside 3/4 cups of coconut milk. If the store-bought coconut milk is thick, dilute it with water as required.
  • Grind all the ingredients given under "To Grind" by adding 2 tbsps of water.


  • Heat the pressure cooker or the pressure pan and add the ghee and coconut oil.
  • When the oil is hot, add the cardamom, cloves, cinnamon sticks, and the bay leaf and fry for 20 seconds.
  • Then add the chopped onion and cook until the onion is soft and translucent for about 4 to 5 minutes.
  • Next, add the chopped tomatoes and the ground paste. Mix and cook until the raw smell goes off or until the moisture is all absorbed.
  • Now add the vegetables and salt. Mix well and scrape the bottom thoroughly.
  • Add the rice, coconut milk, and water. Gently mix.
  • Close the pressure cooker lid and put the weight on.
  • Over medium heat, cook for one whistle and after one whistle, reduce the heat to low(on a number scale it is 1) and cook for just 3 minutes. It acts as a DUM, but it is not mandatory. As we are adding coconut milk, do not cook for a longer time. Then turn off the heat.
  • Allow the pressure to release naturally. After opening the pressure cooker lid, allow the rice to cool for 5 minutes and the fluff it gently.
  • Serve it hot with raita.


  • You can use basmati rice also and in that case cook for just one whistle.
  • Adjust the salt and spices according to your preference.
  • Skip the ghee and add one more tbsp of coconut oil for a vegan biryani.


Calories: 251kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 6mg | Sodium: 647mg | Potassium: 273mg | Fiber: 3g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 10.9mg | Calcium: 43mg | Iron: 1.7mg